Lettuce Varieties, Types of Lettuce, Varieties of Lettuce Lettuce Varieties and Types of Lettuce Lettuce is one of those plants that gardeners and plant breeders everywhere tinker with, so lettuce varieties seem to be endless. Salad-lovers of the world, rejoice! There are 7 main Types of lettuce, and dozens of varieties within each type, so I’ll just describe each type, and mention a few favorite varieties. See Growing Lettuce for information on how to grow lettuce. All seeds featured on this site are non-GMO. Organic seeds are, by definition, non-GMO. Most varieties featured here are organic, but some varieties are only available as non-organic seed. Don't let this prevent you from trying a variety that looks interesting. NOP (National Organic Program) guidelines allow the use of non-organic (but not GMO) seeds when organic seeds for that variety are not available. The way the plants are grown (without chemical fertilizers, pesticides, herbicides, or fungicides) is the primary determinant of whether they're grown organically. Links to buy seeds go to seed companies that offer that variety. We are affiliates of Seeds Now and Burpee Seeds.

We receive a commission on seed orders you place to these companies (the commission comes from the company, so you pay the same whether you click on our link or order directly from the company). Commissions help pay for maintaining and updating this web site. Links to other seed companies are provided as a service, we receive no commission from them. Links open in new windows. Batavian | Heading | Chinese | Growing Lettuce Looseleaf Lettuces Looseleaf Lettuces are colorful, easy, and fast-growing lettuce varieties. The plants form open heads that allow you to harvest a few leaves at a time, or whole plants as needed. Looseleaf lettuces go from seed to baby salads in 5 weeks, seed to salad in 7. Cut them off 1” above the ground with a pair of scissors, and looseleaf lettuce varieties will resprout in a couple weeks to give you a second cutting. See cut- and- come-again harvesting for more information. Red and Green Oakleaf Lettuce — 'Breen', a Baby Red Romaine Lettuce Variety © Steve Masley (Click IMAGE to Enlarge) Cos (Romaine) Lettuces form open, upright heads of deeply colored leaves.

The leaves have stronger flavor than looseleaf varieties, and crunchy midribs Romaine lettuce is essential for the classic Caesar salad. As long as they get enough water, romaine lettuces can withstand some summer heat. 'Breen' (55 days) is a red "baby" romaine that grows 6-8" high, and is great for salad tables and window boxes. Buy 'Breen' Seeds (Johnny's Seeds) ‘Jericho’ (57 days) has beautiful, deep-green leaves, and stays sweet even in hot summer weather. Resistant to tip burn and lettuce mosaic virus. Buy 'Jericho' Seeds (Johnny's Seeds) ‘Flashy Trout Back’ (55 days) is an Austrian heirloom romaine, also known as ‘Forellenschluss’ romaine. It has striking green leaves shot with red patches (similar to ‘Speckles’ butterhead above) and is very tender for a romaine. Beautiful and delicious in any salad. Moderate bolt resistance. Lettuce Varieties – Learn About The Different Types Of Lettuce Image by Dwight Sipler By Amy Grant There are five groups of lettuce categorized by head formation or leaf type.

Each of these lettuce varieties offers a unique flavor and texture, and growing different types of lettuce will be a surefire way to generate interest in eating a healthy diet. Let’s learn more about the different lettuce types. Lettuce Types for the Garden The five varieties of lettuce that can be grown in the garden include the following: Crisphead or Iceberg Crisphead lettuce, more commonly known as iceberg, has a tight head of crisp leaves. Often found in the local salad bar and a virtual staple in the delicious BLT, it’s actually one of the more difficult lettuce varieties to grow. This lettuce variety is not fond of hot summer temps or water stress and may rot from the inside out. Start iceberg lettuce via seed directly sown 18-24 inches apart or started indoors and then thinned 12-14 inches between heads. Some iceberg lettuce varieties include: Ballade, Crispino, Ithaca, Legacy, Mission, Salinas, Summertime and Sun Devil, all of which mature in 70-80 days.

Summer Crisp, French Crisp or Batavian Somewhat between the lettuce types Crisphead and Looseleaf, Summer Crisp is a large lettuce variety resistant to bolting with great flavor. It has thick, crisp outer leaves which can be harvested as a looseleaf until the head forms, while the heart is sweet, juicy and a bit nutty. Different types of lettuce for this variety are: Jack Ice, Oscarde, Reine Des glaces, Anuenue, Loma, Magenta, Nevada and Roger, all of which mature within 55-60 days. Butterhead, Boston or Bibb One of the more delicate varieties of lettuce, Butterhead is creamy to light green on the inside and loose, soft and ruffled green on the exterior. These different types of lettuce may be harvested by removing the entire head or just the outside leaves and are easier to grow than the Crispheads, being more tolerant of conditions. Less likely to bolt and rarely bitter , the Butterhead lettuce varieties mature in about 55-75 days spaced similarly to the Crispheads.

These varieties of lettuce include: Blushed Butter Oak, Buttercrunch, Carmona, Divina, Emerald Oak, Flashy Butter Oak, Kweik, Pirat, Sanguine Ameliore, Summer Bib, Tom Thumb, Victoria, and Yugoslavian red and are extremely popular in Europe. Romaine or Cos Romaine varieties are typically 8-10 inches tall and upright growing with spoon-shaped, tightly folded leaves and thick ribs. Coloration is medium green on the exterior to greenish white inside with the outer leaves sometimes being tough whilst the interior foliage is tender with wonderful crunch and sweetness. ‘Romaine’ comes from the word Roman while ‘Cos’ is derived from the Greek island of Kos. Some different types of this lettuce are: Brown Golding, Chaos Mix II black, Chaos Mix II white, Devil’s Tongue, Dark Green Romaine, De Morges Braun, Hyper Red Rumple, Little Leprechaun, Mixed Chaos black, Mixed Chaos white, Nova F3, Nova F4 black, Nova F4 white, Paris Island Cos, Valmaine, and Winter Density, all of which mature within around 70 days.

Looseleaf, Leaf, Cutting or Bunching Last but not least is one of the easiest types of lettuce to grow — the Looseleaf varieties of lettuce, which form no head or heart. Harvest these varieties either whole or by the leaf as they mature. Plant at weekly intervals starting in early April and again mid August. Thin Looseleaf lettuce to 4-6 inches apart. Looseleaf varieties are slow bolting and heat resistant. A wide variety of colors and shapes guaranteed to stimulate the sight and the palate are available in the following lettuce varieties: Austrian Greenleaf, Bijou, Black Seeded Simpson, Bronze Leaf, Brunia, Cracoviensis, Fine Frilled, Gold Rush, Green Ice, New Red Fire, Oakleaf, Perilla Green, Perilla Red, Merlot, Merveille De Mai,Red Sails, Ruby, Salad Bowl, and Simpson Elite, which will all mature within a 40-45 day time period. How to Grow Romaine Lettuce, Growing Romaine Lettuce Seeds Bulbs How to Grow Romaine Lettuce Romaine lettuce is one of the most popular of lettuces in both the garden, and the kitchen.

Gardener's love it because it is fast growing, and forms a loose head, that is easy to harvest. It takes up little space in the garden, too. Sweet and delicious, Roman Emperor Caesar knew what the best tasting lettuce was. Romaine lettuce is the basics for Caesar Salad . Common Varieties: Parris Island, or Cos, is by far the most popular variety of Romaine lettuce. Baby Romaine grows smaller and matures sooner. Red Romaine adds color to salad bowls and as a garnish. Days to Maturity: Romaine lettuce is ready to harvest in 65-70 days. Baby Romaine is ready in about 55-60 days. Sowing Romaine Lettuce Seeds: Like other lettuces, Romaine lettuce seeds are very fine. Plant in rows, spreading the seeds as thinly as possible. No matter how hard you try, the seeds are very difficult to disperse. Thinning seedlings is must. Cover the seeds with a very fine layer of loose soil or starting mixture. Romaine is a good candidate for an indoor start. They transplant easily. You can also plant indoors in pots, or in container gardens on the deck.

When transplanting in the garden, is is much easier to give them the proper spacing. How to Grow Romaine Lettuce: Final spacing of the plants should be 12" apart, in rows 18" apart. For maximum growth, avoid overcrowding. Whether starting indoors or out, you will likely want to transplant your seedlings with the proper spacing for fast, full development. Romaine plants like cool weather and lots of moisture in rich, well drained soil. Transplanting should only be done in cool, preferably cloudy weather. If the weather is hot and sunny, we recommend putting off transplanting, if possible. If this is not possible, then transplant in the early evening hours. Water thoroughly and every day after, unless it rains, for about a week. The key to growing crisp, sweet Romaine lettuce, is to get it growing at a fast pace. That means plenty of water, and a healthy dose of fertilizer. Tip: When transplanting lettuce in hot weather, place some form of sun shade over the plant for a couple of days. Any makeshift shade will do. Succession planting is a common and useful practice. Plant successive crops for a constant supply of Romaine all season long.

Plant small rows or sections of your garden with Romaine every two weeks. Keep Romaine lettuce plants weeded. This will allow maximum sunlight, moisture and nutrients to reach the plant. Also See: Ideal Soil pH Harvesting: You can pick Romaine as soon as it is big enough to use. The outer leaves can be picked and the inner leaves allowed to grow. Or, use the plants pulled while thinning. After cutting, Romaine will regrow, but will not be one nice, neat head. It's better to start a new plant. Insects and Pests: Bunnies like lettuce. Got bunnies!? Then, a rabbit fence is in your future. A variety of insects can pose a real problem. Lettuce is delicate and can absorb many insecticides. If you want or need to use insecticides, look for brands that are less harmful to you and the environment. We like to avoid insecticides on leafy vegetables wherever possible. we suggest organic sprays, and a willingness to give up some of the harvest to insects, versus using pesticides. After all, one of the reasons most of us have gardens is to avoid the pesticides.

Slugs are a real problem for all types of lettuces. There are a variety of control methods. More on Slugs and snails. Disease: Romaine lettuce will wilt and rot in hot, humid weather. The plant will also bolt or go to seed stage in higher heat. Heading or bunching types are more susceptible to rotting and bolting. Leaf types grow and mature quickly, and have fewer disease problems. Plant Problems - Diagnosis, causes and cures for many common plant problems. Hardiness: Romaine lettuce thrives in cooler weather, with moderate moisture. It is not fond of mid-summer heat, or dry conditions. Many gardeners will plant a crop for spring and early summer harvest, leaving the mid summer months to the tomatoes and the corn. Then, as the late summer heat begins to wane, they plant a new lettuce crop for a fall harvest.

More Information: Lettuce Varieties: A Guide To What's What | The Huffington Post Lettuce Varieties: A Guide To What's What 06/26/2012 11:06 am ET | Updated Aug 31, 2012 You don't need to be an expert in lettuces to appreciate the leafy greens. But there are many types of lettuces to know -- all with different shapes, sizes and flavors. If you're interested in exploring lettuce beyond "cardboard" iceberg, then we've got the guide for you. We cover the common head lettuces and small leafy ones that might be hard to tell apart at first, but eventually you'll know your mizuna from your mache. Most lettuces grow in heads, either tightly closed crispheads or looseleaf heads. Lettuces like arugula and mizuna grow as leaves on stems -- you'll find these sold loose or in bags or plastic boxes, oftentimes mixed with different varieties (called mesclun salad). But if you're looking to buy single variety leaf lettuces, you'll want to shop at the farmers' market, where they often keep them separated.

And now is the perfect time to do so since they're in season all summer long. Learn the different types of lettuces in the slideshow below. Lettuce Varieties Lettuce - Vegetable Directory - Watch Your Garden Grow - University of Illinois Extension University of Illinois Extension Alert: Making Pesticide Applications in School/Community Gardens Lettuce Lettuce is a fairly hardy, cool-weather vegetable that thrives when the average daily temperature is between 60 and 70Â°F. It should be planted in early spring or late summer. At high temperatures, growth is stunted, the leaves may be bitter and the seedstalk forms and elongates rapidly. Some types and varieties of lettuce withstand heat better than others. There are five distinct types of lettuce: leaf (also called loose-leaf lettuce), Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce). Leaf lettuce, the most widely adapted type, produces crisp leaves loosely arranged on the stalk. Nearly every garden has at least a short row of leaf lettuce, making it the most widely planted salad vegetable. Cos or romaine forms an upright, elongated head and is an excellent addition to salads and sandwiches.

The butterhead varieties are generally small, loose-heading types that have tender, soft leaves with a delicate sweet flavor. Stem lettuce forms an enlarged seedstalk that is used mainly in stewed, creamed and Chinese dishes. Crisphead varieties, the iceberg types common at supermarkets all over the country, are adapted to northern conditions and require the most care. In areas without long, cool seasons, they generally are grown from transplants, started early and moved to the garden as soon as the soil can be worked. They are extremely sensitive to heat and must mature before the first hot spell of summer to achieve high-quality heads. If an unseasonably early heat wave hits before they have matured, they almost certainly fail. In many locations, crisphead lettuce plants started in late summer to mature in the cooler weather of fall have a much better chance of success.

Recommended Varieties Black-seeded Simpson (earliest to harvest) Grand Rapids (frilly edges; good for coldframes, greenhouse, garden) Oak Leaf (resistant to tipburn; good for hot weather) Red Leaf Red Fire (ruffles with red edge; slow to bolt) Red Sails (slowest bolting red leaf lettuce) Ruby (darkest red of all; resistant to tipburn) Cos or Romaine Cimmaron (unique, dark red leaf, Cos type) Green Towers (early; dark green, large leaves) Paris Island (long-standing) Great Lakes (standard, holds well in warm weather) Iceburg (medium, size, tender hearts; leaf edges tinged light brown) Ithaca (tolerates heat; resists bitterness; slow to bolt) Stem or Asparagus Celtuce When to Plant Leaf, Cos and Butterhead lettuce can be planted anytime in the spring when the soil is dry enough to rake the surface. Two or more successive plantings at 10 to 14 day intervals provide a continuous supply of lettuce. Lettuce does not withstand hot summer days well and spring planting should be completed at least a month before the really hot days of early summer begin.

Plantings started in late summer mature during cool fall weather. Watering is essential for seed germination and establishment of seedlings. Some shade may also benefit summer sowings. Heat-tolerant varieties (mainly loose-leaf types) may be grown in the shade of taller crops through most of the summer if extra care is taken about irrigation and soil selection. Head lettuce must be transplanted in most locations and requires more care than other types of lettuce. Start transplants for a spring crop indoors or in a cold frame and set them in the garden as early in the spring as the weather settles. Harden transplants outdoors so that they become acclimated to the conditions under which they will be grown, but do not allow growth to stop entirely. Cos, butterhead and leaf varieties also can be transplanted for earlier harvest. In the heat of summer, lettuce seedlings started in a protected location in the shade can be transplanted later into moderate sites for some limited success. Spacing & Depth Plant seeds 1/4 to 1/2 inch deep (10 seeds per foot) in single, double or triple rows 12 to 18 inches apart.

Thin seedlings to 4 inches apart for leaf lettuce and 6 to 8 inches apart for Cos or Butterhead. The seedlings removed may be transplanted or eaten. Transplant Crisphead seedlings 10 to 12 inches apart in the row. Care Because lettuce has shallow roots, it should be hoed or cultivated carefully. Frequent light watering causes the leaves to develop rapidly, resulting in high-quality lettuce. Overwatering, especially in heavy soils, can lead to disease, soft growth and scalding or burning of the leaf margins. Organic mulches can help moderate soil temperature and the microenvironment to produce quality lettuce in less than ideal weather conditions. Harvesting Leaf lettuce may be cut whenever it is large enough to use. Cutting every other plant at ground level gives the remaining plants more space for growth. Leaf lettuce reaches maximum size (6 to 12 ounces) in 50 to 60 days. Butterhead varieties form small, loose heads that weigh 4 to 8 ounces at harvest (60 to 70 days). The innermost leaves, that tend to blanch themselves, are a delicacy.

Cos varieties have an upright growth habit and form a long, medium-dense head. To store lettuce, wash, drip dry and place in a plastic bag in the refrigerator. Lettuce keeps best at 32Â°F and high (96%) humidity. Common Problems For more information on aphids, see our feature in the Bug Review . Tipburn is a physiological condition that causes lettuce to "die back" at the edges of the leaves. It results from a change in the moisture relationship between the soil and the plant. Clip off any brown leaf tissue and use the remainder of the leaf. Frequent light watering helps to prevent tipburn. Some varieties are resistant to this condition. Foliage rots can be a problem, especially in hot or wet seasons. Providing good soil and air drainage for the lettuce bed can help to minimize damage in most years. Questions & Answers Q. Why didn't my lettuce seeds germinate? A. Failure of seeds to germinate is caused by insufficient moisture or old seed. Lettuce seed does not keep well and it is advisable to obtain new seed each spring. Store seed for fall gardens in a sealed container in the refrigerator.

Some lettuce varieties (especially the white-seeded types) have seed that requires light for germination. These types should not be covered with soil but merely pressed into good contact with finely prepared soil. Care then must be taken to keep the seedbed moist, but not soggy, until the seedlings emerge. Q. Seedstalks have appeared in the center of my lettuce plants. What should I do? A. The formation of seedstalks is caused by a combination of long days, warm temperatures and age. When seedstalks begin to form, harvest your lettuce immediately and store it in the refrigerator. Q. My lettuce tastes bitter. What can I do? A. Lettuce may become bitter during hot weather and when seedstalks begin to form. Wash and store the leaves in the refrigerator for a day or two. Much of the bitterness will disappear. Selection & Storage Iceberg lettuce is the most popular lettuce in the United States. It is a head lettuce that is also low in nutritional value and flavor. Because of its superior shipping qualities, iceberg has been most available which accounts for it popularity. The most abundant nutrient in iceberg lettuce is water. Dark green lettuce leaves always indicate higher fiber, flavor and nutritional value.

Lettuce is a cool weather crop. It can be divided into two categories; head lettuce and leaf lettuce. Growing lettuce in your garden will give you first hand opportunity to taste fresh flavorful leaves which (unlike iceberg) need little or no dressing. Leaf lettuce and romaine provide flavor and crunch and are excellent salad and sandwich selections. Lettuce leaves should be free of wilt, rot and rust. Harvest crisp green leaves. Wrap fresh, unwashed leaves in plastic warp and store in the refrigerator for a few days if necessary. Cooler temperature will keep lettuce fresh longer. The coolest part of most refrigerators is usually on the first shelf against the rear wall. Avoid storing lettuce with apples, pears or bananas. These fruits release ethylene gas, a natural ripening agent, that will cause the lettuce to develop brown spots and decay quickly. Toss lettuce that looks slimy or has black spots. The slime is the residue of bacterial decomposition and the black spots are usually mold. Nutritional Value & Health Benefits The nutritional value of lettuce varies with the variety. Lettuce in general provides small amounts of dietary fiber, some carbohydrates, a little protein and a trace of fat. Its most important nutrients are vitamin A and potassium.

The vitamin A comes from beta carotene, whose yellow-orange is hidden by green chlorophyll pigments. Beta carotene, of course, is converted to vitamin A in the human body. The darker green, the more beta carotene. According to the American Cancer Institute and the American Cancer Society, foods rich in vitamin A and C (antioxidants) offer protection against some forms of cancer. Along with other phytochemical, antioxidants reduce the risk of cancer of the respiratory system and intestinal tract. Lettuce, except iceberg, is also a moderately good source of vitamin C, calcium, iron and copper. The spine and ribs provide dietary fiber, while vitamins and minerals are concentrated in the delicate leaf portion. Nutrition Facts (One cup raw leaf lettuce, chopped) Calories 9 Potassium 162.4 mg Preparation & Serving Rinse lettuce just before serving in very cold water. Pat dry with a clean towel. Limp leaves can be revived by immersing in ice water for a few minutes. Tear lettuce leaves into pieces. If practical, do not cut or sliced lettuce leaves in advance. Damaged cut lettuce leaves release an ascorbic acid oxidase, which destroys vitamin C.

Cut edges also discolor quickly. Dry leaves before serving. Salad dressing will cling to dry lettuce leaves instead of sinking to the bottom of the salad bowl. Toss with your favorite dressing just before serving (or serve dressing on the side) Lettuce leaves covered with dressing will quickly wilt. Home Preservation Due to the extremely high water content, 94.9%, there are no successful method of long-term home preservation for lettuce. Lettuce does not respond well to freezing, canning or drying. For optimal nutritional value, lettuce should be eaten while it is fresh and crisp. Recipes The mild flavor of fresh lettuce leaves are well complimented by fresh or dry herbs. The base of most green salads is lettuce. Two or three lettuce varieties are good for both taste and texture. Mix leaf lettuce (Black-seed Simpson or Oak Leaf) with crisp lettuce (romaine or other crisphead) and accent with fresh herb leaves. The simplest way to appreciate a tossed green salad is with a vinaigrette dressing. Keep it simple. When the dressing becomes too complicated, the mild garden greens can be overpowered.

Mixed Green Salad with Red and Yellow Pepper Vinaigrette 4 cups mixed fresh greens (combine a leaf lettuce with crisp varieties) romaine, Boston, with red leaf or Oak Leaf or your favorite lettuce 4 tablespoons Red & Yellow pepper vinaigrette 2 tablespoons crumbled blue cheese or goat cheese (optional) Wash and dry lettuce leaves. Tear into bite size pieces. Place in an oversized bowl with room for tossing. Place in refrigerator until ready to toss and serve. Can be prepared up to 2 hours in advance. Makes one cup of vinaigrette. Pour 4 tablespoons of vinaigrette over the greens and toss well with two large forks to coat. Add crumbled cheese, if desired and toss to combine. Serve immediately. Yields 4 one-cup servings. Red and Yellow Pepper Vinaigrette 1 small yellow bell pepper, finely chopped (about 1/2 cup) 1 small red bell pepper, finely chopped (about 1/2 cup) 4 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 2 teaspoons warm water 1/2 teaspoon salt Freshly ground black pepper to taste In a medium bowl, whisk together all ingredients until combined well.

This vinaigrette will keep, tightly covered, in the refrigerator for 3 days. Recipe may be doubled. Makes one cup. Try these simple vinaigrette recipes with your favorite salad greens. Citrus Vinaigrette A Visual Guide to Salad Greens | Epicurious.com | Epicurious.com A Visual Guide to Salad Greens Get to know your mesclun mix Text by Esther Sung; photos by Chris Astley share print W e've grouped these vegetables under "salad greens" because they're often served raw and can act as a bed for other salad ingredients. They also add quite a bit of texture and flavor to any dish. If you plan on cooking them, be sure to make it a quick sauté or wilting; anything else will cause the delicate greens to lose their unique characteristics. Remember also to wash them thoroughly, especially before eating them raw. For clarification's sake, lettuces can be generally placed in one of four categories: looseleaf, butterhead, crisphead, and romaine. A prime example of a crisphead is the iceberg lettuce: Its round head is comprised of tightly packed leaves.

Butterheads are also round, but the leaves are more loose and have a smoother texture than those of their crisphead cousins. The elongated leaves of romaine and its thick white rib are its outstanding physical characteristics. As the name states, looseleaf lettuces are loosely gathered, growing as a rosette, enabling the grower to just remove the leaves rather than harvest the entire plant. Not too long ago, some of these greens were deemed exotic or fancy, but they have made their way into the mainstream and can be found in your local grocery store or farmers' market. To see when these may be available at your local farmers' market, check out our interactive seasonal ingredient map . Many of these salad greens are also easy to grow yourself; for seeds and seedlings, consult your local gardening supply shop or an online source such as cooksgarden.com . Frisée Alternate names: Curly endive, chicory, chicory endive, curly chicory Characteristics: These curled leaves tinged with yellow and green are slightly bitter in taste, have a crunchy stem, and add a lot of texture. Their pale green, white, and yellow coloring is a result of the producer shielding them from light during the growing process.

Frisée is closely related to escarole. Arugula Alternate names: Rocket, Italian cress, Mediterranean rocket, rugola, rugula, roquette, rucola Characteristics: Possibly the most well-known variety of salad green, arugula forms the basis of many a salad . Originating from the Mediterranean, this green tastes more peppery than bitter and is especially associated with Italian dishes like pesto . The edges of baby arugula aren't as defined. Endive Alternate names: Belgian endive, French endive, witloof, witloof chicory, Belgium chicory Characteristics: The unique oval shape, soft satiny texture, and slight bitterness all mean endive's a great addition to any salad. It's scooplike shape makes for edible servers, perfect for small appetizers like these "spoons." Radicchio Alternate names: Chioggia, red chicory, red leaf chicory, red Italian chicory Characteristics: Pronounced "rah-dick-ee-yo," you can find this deep-red-purple vegetable sold either as a compact round head, as pictured above, or shaped like its relative, endive. The bright coloring makes it stand out.

When cooked, the red-purple hue turns brown and what was once bitter becomes sweet. Mizuna Alternate names: Japanese greens, spider mustard, xue cai, kyona, potherb mustard, and California Peppergrass Characteristics: This Japanese mustard green is typically sold as part of a premade salad mix but can be purchased loose at the farmers' market or specialty shop. Mizuna has a relatively strong pungent flavor when compared to other salad greens, but its flavor won't overpower a dish. The small jagged edges that make mizuna look like miniature oak leaves add a lot of texture. Escarole Alternate names: Batavian endive, scarole, broad-leaved endive Characteristics: Related to frisée, this mildly bitter leafy green is large and crisp. Escarole is often used in soups and paired with beans , reflecting its popularity in Italian cuisine. Click here for recipes using escarole › Baby beet greens Characteristics: When the leaves of the beet top are immature, they are tender and slightly spicy. The purplish-red veins are visually striking and can dress up any salad. When wilted, the veins become brighter in color and a little bit sweeter.

Click here for recipes using beet greens › Cress Characteristics: Pictured is watercress, the most popular type of cress sold in the United States. Other varieties include upland cress, curly cress, and land cress. A peppery taste is characteristic of all varieties. Sold in bunches, watercress has a tough, fibrous stem and small green leaves. Be sure to wash cresses thoroughly, since they often grow in sandy ground. Tatsoi Alternate names: Tat soi, spoon cabbage, rosette bok choy Characteristics: The small, rounded leaves of this Asian salad green have a mild, mustardlike flavor. The texture is similar to that of baby spinach, and one can be swapped for the other. Baby tatsoi is usually sold loose, but when mature, tatsoi can be purchased whole, in the shape of a rosette, and it is often cooked intact in Chinese stir-fries. Like mizuna, tatsoi is often available only at the farmers' market or specialty gourmet shops.

Alternate name: Butter lettuce Pictured, top to bottom: Boston, bibb (limestone) Characteristics: A type of head lettuce, the leaves of Boston and bibb lettuces are soft. And as this variety's name implies, the texture of a butter lettuce is indeed smooth like butter. Bibb is the more expensive of the two and is usually sold in a plastic container to protect the delicate leaves. Romaine Alternate name: Cos lettuce Characteristics: This large leafy lettuce is stiffer than most; a thick center rib gives it a real crunch. The rib also gives this lettuce a slight bitter taste. This is the lettuce originally used when the Caesar salad was created. Mâche Alternate names: Field salad, lamb's lettuce, corn salad, field lettuce, fetticus Characteristics: Sometimes sold with its soil still attached, this salad green imparts a mild and slightly sweet flavor to a salad. Because of the small size of the leaves, trying to create a salad with a base of mâhe can be expensive. Its leaves are also very delicate and will bruise easily, so handle with care.

Alternate name: Oak leaf Pictured, left to right: Red oak leaf, green oak leaf Characteristics: The shape of this looseleaf lettuce's leaves are similar to that of the oak tree, thus, its name. From a distance, one could mistake it for red leaf and green leaf lettuce, but a closer look will reveal differences in shape and texture: Oakleafs are a little shorter and more squat, and the tops of their leaves have a softer texture than their red leaf and green leaf counterparts. This delicate, tender lettuce acts a great bed for food and won't compete with other flavors. HS658/MV125: Romaine?Lactuca sativa L. James M. Stephens [Click thumbnail to enlarge.] In England, however, it is called cos lettuce after the Greek island that was the birthplace of Hippocrates. It was also grown and eaten raw or cooked in China in early history. Paintings in Egyptian tombs dating from about 4500 BC reveal a type of lettuce with long pointed leaves, not much different from romaine lettuce. Description Romaine has long, upright, crisp leaves with a distinctive midrib almost to the tip. The tip of the leaf is blunt.

Leaves are somewhat folded (cupped) and grouped into loose heads. The interior leaves are more delicate and blanched than those toward the outside. Culture In Florida, romaine is both a commercial crop of importance and a popular garden vegetable. Like all lettuce types, it is a cool season vegetable and grows best in this state when planted from September through March. On occasion, romaine is grown in well-mulched gardens even in the summer in North Florida. Three varieties of romaine that do well here are 'Parris Island Cos,' 'Valmaine,' and 'Dark Green Cos.' There are many other varieties of cos lettuce, some white-seeded and others black-seeded. 'Floricos 83' is a line recently released by Florida IFAS. Romaine may be started directly in the garden by using seeds or transplants. Seeds are small so should be sown shallowly and lightly covered with a sprinkling of soil. A burlap bag and other materials are often used over the planted seeds as moisture-holding devices until the seeds germinate. After sowing seeds in the row or within a given space, thin out the seedlings when they are about 3 inches tall to prevent crowding.

Allow enough space between plants for the size of plant desired. Small plants will develop at 4-inch spacings, while 8 to 12 inches are required for larger romaine plants. When transplanting into the garden, keep these same spacing guidelines in mind. Rows should be 12 inches apart. Soil preparation, liming, fertilization, and most other cultural practices are about the same as for other types of lettuce. The soil should be well prepared, fertilized lightly but adequately, and kept moistened. Mulching for weed control and many other benefits works particularly well for romaine. Romaine is susceptible to the pest problems that affect lettuce. However, most gardeners are able to grow romaine successfully with little or no spraying required. Harvest romaine from the garden as needed. Pick only a few leaves from a plant, leaving the remainder for another time, or cut the entire plant just above the soil line. Tender crisp leaves are used fresh in tossed salads and many other salad dishes. Store romaine in the crisper, keeping it moist and cool. Long storage for more than a few days is not satisfactory because of the very fragile nature of this lettuce. Footnotes 1.

This document is HS658, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date May 1994. Revised September 2015. Visit the EDIS website at . 2. James M. Stephens, professor emeritus, Horticultural Sciences Department, UF/IFAS Extension, Gainesville FL 32611. The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office. U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.

Varieties of Romaine Lettuce | eHow Varieties of Romaine Lettuce Zedcor Wholly Owned/PhotoObjects.net/Getty Images Romaine or cos lettuce (Lactuca sativa) forms elongated heads. Its leaves are bright to dark green, with red tinges in the red romaine varieties. Romaine has crisp, sturdy leaves that are used in Caesar salads. It grows in cool weather, but some varieties are heat tolerant. Romaine lettuce is a good source of vitamins A, K and C, as well as dietary fiber and trace minerals. Romaine lettuce varieties are green, red or speckled. Green Heirloom Varieties Heirloom varieties are romaine lettuce types that have been grown or developed in various parts of the world with the seed saved and passed on from generation to generation. Parris Island Cos is named after the island of the same name and is one of the most common green varieties. Little Gem is very small and heat tolerant. Barcarole, Jericho, Verte Mar, Claremont, Little Caesar, Cosmo-Savoy Leaf and Freckles are other green romaine varieties that developed by seed companies.

Red Heirloom Varieties Red romaines are primarily red, green with tinges of red or speckled. Forellenschluss is an Austrian variety, whose name is German for speckled like a trout. De Morges Braun is from Switzerland with leaves that are apple green in the center and bronze to pink on the outside. Red Romaine and Cimmaron have primarily red leaves, especially when grown in cool weather. Cimarron has been cultivated since the 18th century. Rouge d'Hiver has dark-red leaves and was cultivated in France at least since 1885. Petite Rouge is a baby red romaine lettuce with red-tinged green leaves. Growing Romaine Lettuce Sow romaine lettuce seeds directly or start seeds in pots and transplant the seedlings to your garden. Lettuce prefers cool weather and withstands temperatures down to freezing. Lettuce does best when highs do not reach more than 60 degrees. Plant the seeds ½ inch deep and 1 inch apart. Thin them as the lettuce grows. Eat the plants you pull as baby lettuce. Lettuce varieties grow well together and have similar watering and nutrient requirements.

Plant several varieties in one row for mixed salad ingredients. Commercially Grown Varieties More than 95 percent of romaine lettuce commercially grown in the U.S. grows in Arizona and California. The U.S. Department of Agriculture's Agricultural Research Service in Salinas, California, released two romaine varieties -- SM09A and SM09B -- in February 2011 that are resistant to dieback disease and have a good shelf life. A 2000 to 2001 study by the University of Arizona Extension Program tested 10 romaine varieties for desirable characteristics. The study showed no significant difference in head size or weight among HMMX 7555 (Harris Moran), Conquistador, PAG 302, PIC MI, Big Heart, PIC 454, PSR 0566, Green Tower, Heritage and Grand Prize. Grocery stores sell all varieties as simply romaine lettuce. References Vegetable Research & Extension Center Lettuce Types Lettuce varieties are classified into five groups depending on head formation and leaf qualities.

These five groups are 1) Crisphead or Iceberg, 2) Summer Crisp, French Crisp or Batavian, 3) Butterhead, Boston or Bibb 4) Romaine or Cos and 5) Looseleaf, Leaf, Cutting or Bunching. Crisphead or Iceberg Characterized by a tight firm head of crisp, light green leaves with a white, densely packed heart. This lettuce type is generally intolerant of hot summer conditions, and water or nutritional stress at any time of growth tends to result in premature bolting and poor growth. In summer, some varieties tend to develop slimy internal rotting. Grown for their crisp, sweet, juicy crunch most varieties take about 80 days to develop densely packed heads. Common varieties Variety: Victoria This is the most popular type of lettuce grown in Europe and one of the finest types. The name comes from the buttery feel and creamy color of the inside leaves. The outer leaves are large and ruffled, often loosely folded, and darker green or brownish in color. Butterhead varieties can be harvested by removing outer leaves or by harvesting the entire head.

Butterhead varieties are easier to grow than Crispheads as they are more tolerant of soil and weather conditions. Varieties are also rarely bitter in flavor, are slow bolting, and mature in 55 to 65 days. Common varieties Looseleaf, Leaf, Cutting or Bunching Variety: Austrian Greenleaf These are the easiest kind of lettuces to grow, and they form no heart or head, as the name indicates. They can be harvested leaf by leaf or by the whole plant. Leaves come in a wide variety of shapes and colors including thick, thin, savoyed, flat, red, green, frilled, cut, curled, wavy, crinkly and so on. There are some extremely frilly and decorative European varieties. The leaves are tender, delicate, and mild flavored, and plants are slow bolting throughout the summer. Varieties tend to mature in 30 – 55 days. Common varieties Perilla Red References Anonymous 2002. Lettuce, Green Share Fact Sheets. University of Rhode Island Landscape and Horticulture Program, Kingston. Rindels S. 1994. Lettuce varieties. Horticulture and Home Pest News.

Department of Horticulture, Iowa State University, Iowa. Wechsler D. 1995. The Lettuces. Salad Gardens Gourmet Greens and Beyond. Brooklyn Botanic Garden, New York. P 20-29. Our pages provide links to external sites for the convenience of users. WSU Extension does not manage these external sites, nor does Extension review, control, or take responsibility for the content of these sites. These external sites do not implicitly or explicitly represent official positions and policies of WSU Extension. Romaine Lettuce (Cos) Romaine Lettuce (Cos) Annual Romaine Lettuce (Cos) Romaine lettuce, also known as Cos lettuce, has long, broad, upright leaves that hold themselves bunched together as they mature. Although romaine varieties are well known for the hearts at the center of the heads, the outer leaves can also be used in salads or as a tortilla substitute for wraps. Romaine lettuce is crisp and juicy, with a sweetness unmatched by other lettuce types. More

Question: What is Romaine a variety of
Answer: Lettuce